Presentasi berjudul: "The Three Principle Cooking Methods Dry Heat Moist Heat Combination Method."— Transcript presentasi:
The Three Principle Cooking Methods Dry Heat Moist Heat Combination Method
The Dry Heat Cooking Method Dry Heat cooking refers to any cooking technique where the heat is transferred to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter. Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Note that the browning of food can only be achieved through dry-heat cooking.
The Moist Heat Cooking Method Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are anywhere from 140°F to a maximum of 212°F because water doesn't get any hotter than that.
The Combination Method Combination cooking methods apply both dry heat and moist heat methods to the cooking of the food during the same recipe. For example, the process of braising combines browning and simmering. When braising, first the food is browned on all sides, usually in a small amount of fat. Next, liquid is added and then it is simmered.